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Queso Relleno or Stuffed Cheese is a fabulous and visually attractive start for your Cinco De Mayo dinner or for an appetizer anytime. 

1 2 lb. Edam Cheese*
1/2 lb. ground pork
1/4 cup finely chopped onion
2 cloves garlic, minced
1 8 oz. can cut up tomatoes
1/4 cup chopped pimento stuffed olives
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. pepper
cooking oil
1/4 finely diced green bell pepper
2 tbsp. finely chopped onion
1 tbsp. cooking oil
1 tbsp. flour
1 tsp. instant beef bouillon
1/2 cup water
3 tbsp. capers
warm flour tortillas
cilantro for garnish

With a vegetable peeler, remove all the red skin from the cheese.  Cut a thin slice from the top.
Using a grapefruit knife or spoon, hollow out the cheese, leaving a shell about 1/2 inch thick.
Reserve the scooped out cheese for another use (Omelets for instance).  Soak the cheese in
lukewarm water for 1 hour.
While the cheese is soaking, cook ground pork in a skillet with onion and garlic until meat is
brown and onions are tender.  Drain off the fat.  Stir in half the undrained tomatoes, olives, salt,
oregano and pepper.  Simmer covered for 2 minutes.
Drain the cheese and dry with paper towels.  Brush the outside of the cheese with oil.  Place the
cheese in a casserole dish that fits it fairly snugly.  Spoon the meat mixture in the cheese.  Bake
in a 350 oven until cheese just begins to melt about 10 minutes.
While the cheese bakes, sauté the green pepper and remaining onion in oil until tender, but
not brown.  Stir in flour and bouillon.  Add water and the remaining tomatoes. Cook and stir until
thickened.  Add capers.
Remove cheese from oven.  Pour some of the hot sauce over the cheese. Top with cilantro.
Serve immediately by scooping cheese onto warm tortillas.

*A 2lb. Edam Cheese is sometimes difficult to find.  Look Here: 5% off with code KGB5 at igourmet.com

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